Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
文献类型： 外文期刊
作者： Sun, Yi 1 ; Yang, Yaqin 1 ; Jin, Haobo 1 ; Zhang, Yuanyuan 1 ; Ali, Sadaqat 1 ; Sheng, Long 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan 430070, Peoples R China
3.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Minist Agr, Shenzhen Branch,Guangdong Lab Lingnan Modern Agr,G, Shenzhen 518000, Peoples R China
关键词： Egg yolk protein; Ultrasound; pH-shifting; Emulsifying properties; Interfacial adsorption
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 482 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of ultrasound-assisted pH-shifting treatment on the emulsification and interfacial properties of egg yolk protein (EYP). The treatment increased the surface charge of EYP, enhancing electrostatic repulsion between protein molecules, which in turn promoted a 27.90 % increase in solubility and a reduction in average particle size (160.97 nm to 82.99 nm). The adsorption rate, interfacial pressure, and viscoelasticity of the egg yolk solution at the interface were significantly enhanced following the synergistic treatment (P < 0.05). Cream stability of the egg yolk emulsion improved by 95.13 %. The percentage of protein adsorbed at the interface and the interfacial protein concentration also increased significantly, contributing to emulsion stabilization. Furthermore, the synergistic treatment disrupted the structure of insoluble egg yolk granules, facilitating interfacial adsorption. These findings provided a theoretical basis for applying ultrasound-assisted pH-shifting to enhance the properties of egg yolk-based emulsified foods.
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